Manchego, Sardinian truffle cheese, wine cheese from the Dolomites with mustard of pinot noir

a handcrafted treasure from the butchery Koch from meat of Hessian pigs. Tempered with freshly grounded white pepper, coriander and seasoned with a touch of fresh garlic. Only enough to support the typical taste. Ripened at least three months in loam chambers.

Wild-caught sardines from the Mediterranean sea in olive oil with chili. Served with oragnic bread roll.

Served lukewarm, also as starter or companion to our crispy leafy lettuce

Served lukewarm, also as starter or companion to our crispy leafy lettuce.

Spicy mix of crispy seeds and nuts.

Variation of Italian olives in oil, marinated with herbs and filled with almonds.

Fermented vegetables: red cabbage with tonka beans, kohlrabi with ginger, carrots with thyme.

We caramelize pearl onions with our favorite Merlot from the winery Roche-Audran.

We bake our aromatic wheat buns
several times a day from a continuous,
fresh dough with sea salt from Guérande
Le Guérandais. Then we divide
the dough plate into rolls. In this
Traditional French production method
we create an airy crumb in a
crispy crust with a rustic look.
Whether you want to break our organic bread alone or with
friends: It smells, tastes and the eye eats with.
TIP: Order dips and share with friends!

Three organic bread rolls with three dips of your choice.

Sweet-spicy with pieces pf peanuts.

The classic from Italy.

Spread paste of pitted olives, anchovies and capers.

Cream of dried tomatoes and Parmesan.

Vegan cream of beetroot and lentils.

The classic from Spain.

The classic from France.

a specialty from Frankfurt

The classic from the USA.